This course is a hands on cookie decorating class. Learners will ice, decorate, and enjoy holiday cookies. This course will provide 16 holiday cookies for the learner to decorate, take home and enjoy! Instructor will provide fun designs for the students to practice their skills. This class is a good way to decorate cookies without the mess of decorating.
Explore the art of service and the importance of front of the house work in the culinary program. Learners learn how to properly interact with guests and provide high quality customer service. Examine the proper techniques of table service, obtaining guest orders, interacting with the kitchen staff and creating a professional atmosphere.
In this course, students will understand the concepts of rights versus responsibilities. Students will discuss the rights and responsibilities appropriate to their own situations, locate law enforcement facilities in their community, become familiar with procedures for dealing with fines and tickets, find and engage the services of low cost legal consultation, utilize consumer protection services, and drive legally and responsibly.
In this course, students will investigate health and safety issues related to prospective housing, understand energy and utility assistance programs, know their rights and responsibilities when renting, understand how to comparison-shop for the best rental units, know the financial support options and opportunities for first-time homeowners, and know the basics about leases, contracts and insurance.
In this course, learners will prepare a resume, cover letter, and post-interview thank you correspondence. They will also practice interview skills, such as greetings, introductions, questions for the interviewer, and appropriate attire and body language. learners will also distinguish between legal and illegal interview questions.
In this course, learners will prepare for the Wisconsin Department of Motor Vehicles knowledge and sign tests for obtaining a driver's license. They will use vocabulary for parts of the interior and exterior of the motor vehicle, traffic signs, directions, and commands that may be used in the road test.
In this course, learners will prepare for the U.S. citizenship interview. They will prepare to answer all of the 100 history and government questions which may be asked as well as the written English portion of the interview.
Experience in sanitation, quality standards and methods of food storage. Learners will advance their knife skills as they cut, chop, carve and dice. Additionally, learners will be preparing and presenting cold foods such as soups, meats, cheeses and produce.
Provides the culinary student the opportunity to apply cooking skills in a production environment. Ideally, learners will be working in a food service establishment where tickets are generated and food is prepared to order.
Explore the Hazard Analysis Critical Control Point (HACCP) process as it relates to professional butchering operations. Understand these requirements and how the HACCP process is used in commercial meat processing operations.
Focuses on the six major nutrients (carbohydrates, proteins, fats, minerals, vitamins and water) and how each is used by the body. The planning of well-balanced diets and nutritional analysis of diets are emphasized.
Examine sales and promotion strategies used in the restaurant industry. Study of attracting new customers, setting prices, developing visually appealing menus and displays, and investigating innovative methods of attracting and keeping customers.
Utilizing the culinary skills learned throughout the program, learners will create high-end foods utilizing a variety of cooking techniques. Emphasis will be on presentation, flavors, cooking skills and time management as learners work in a production environment.
Develop advanced learning of carcasses and fabrication techniques that utilize meat to create value added products such as smoked, brined, or cured items in a professional meat laboratory environment. Create and package items for retail sale including cost structures while following established sanitation regulations. This course builds on the techniques and skills learned in PIFU1.
Introduces the preparation of clear, cream, puree and specialty soups. Learners will prepare basic stocks and soups. Additionally learners will evaluate convenience soups and stocks for quality and cost.
Identify fish, meat or poultry by carcass, primal, sub primal and fabricated cuts of meat. Learners will explore the use of fish, meats and poultry by comparing both yield grades and quality grades. Hands-on meat fabrication, meat grinding, meat smoking and sausage making will be explored.
Expand on the skills of Restaurant Operations while applying costing, menu development, and management skills. Learners will work in a restaurant setting for the entirety of this class experiencing the day to day challenges found in food service.